Beetroot, Lentil and Feta Salad

Preheat your oven to 200°C/Gas 6. Place the beets in a baking dish, add 5mm of water, then cover with foil. Place in the oven and roast for about 45 minutes until tender. When they are cool enough to handle, peel them and cut into wedges. Alternatively, if you’re using pre cooked beetroots simply cut into wedges and drizzle over some of our white wine vinegar for added flavour.

Cook the quinoa and lentils and place to one side.

Combine the beetroots, quinoa and lentils with our Seggiano white wine vinegar, dill, salt and some of our organic olive oil.

Spoon some yoghurt onto a plate, top with the beetroots lentils and quinoa. Top with feta and more dill.